Source: Gary Kucy Rupert's at Hotel McCall
Yield: 6 servings
2 pounds beef sirloin tip, cut into 1” cubes
2 tablespoons garam masala
2 tablespoons salt
2 tablespoons canola oil
¼ cup shallots, sliced
1 tablespoon fresh ginger, chopped
2 tablespoons Massaman curry paste
2 cans coconut milk
1 cup beef stock
3 tablespoons tamarind pulp
2 tablespoons palm or brown sugar
3 each 90 count Idaho® russet potatoes, cut into 3/4 inch cubes
1 tablespoon fish sauce
¼ pound green beans, blanched and cut into 1” pieces
cilantro leaves and scallions, chopped (for garnish)
Season meat with salt and garam masala. Let sit for 10-15 minutes while prepping other ingredients.
In a large, flat sauté pan, sear meat cubes in oil over high heat. Work in small batches to avoid overcrowding the pan. Set meat aside.
Add shallots, ginger and massaman curry paste to pan and cook over medium heat for 2 minutes, deglaze pan with 1 can of coconut milk and stir well to get ingredients off the bottom of the pan.
Place meat, coconut milk mixture, beef stock, palm sugar and tamarind in a 4 quart sauce pot, bring to a simmer, cover and cook over low heat for approximately 45 minutes to 1 hour, until the meat becomes tender.
Once meat starts to become tender, add potatoes and continue to simmer for another 15-20 minutes. Season with fish sauce. Stir in green beans just prior to serving. Garnish with cilantro and scallions and serve.